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Full text of "Queens of Cuisine"

Queens of Cuisine . . . Aristocrats of the 
Kitchen . . • are these recipes for cakes, cook- 
ies, pies, and other baked and fried foods. 
They are tasty delicacies worthy of praise 
• . * destined to reign as family favorites* Such 
foods of distinction deserve your attention. 
Once you try them, you, too, will crown these 
recipes as queens of your cuisine. 



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1 square (1 ounce) unsweetened chocolate = 3 tablespoons 
cocoa 

1 cup sifted all-purpose flour = 1 cup plus 2 tablespoons 
sifted cake flour 

1 cup sifted cake flour = 1 cup minus 2 tablespoons sifted 
all-purpose flour 

2 tablespoons flour (for thickening) = 1 tablespoon corn- 
starch 

1 cup egg whites = 8 to 1 egg whites 

1 cup egg yolks = 12 to 14 egg yolks 

1 cup sweet milk = 1 cup sour milk plus 1 teaspoon soda 

1 cup sour milk = l tablespoon vinegar and fill cup with 
sweet milk 

1 teaspoon baking powder (for leavening) = 3^ teaspoon 
soda and 3^ teaspoon cream of tartar 



Variations in gluten- content of brands of all- 
purpose flours make it impractical to make adjust- 
ments or substitutions to recipes. So, follow direc- 
tions in recipe. 

If a soft wheat pastry or cake flour is used, an 
adjustment must be made in amount of shortening 
and water. 

If a self-rising flour is used omit salt and baking 
powder* 





HI 





CAKES ■ ■-- Pa< 3 e 6 

Martha's Favorite Cake - 7 

Brown Sugar Cake ' 

Danish Layer Cake ....„ - - 8 

Applesauce Cake — - - ° 

Prize Chocolate Cake .- ' 

Banana Cake (Creaming Method) ..„_ 9 

i Banana (Quick Mix) — _.... '0 

Golden Halo Cake - - - " 

Anniversary White Cake '2 

Red Regal Chocolate Cake ,,-. 13 

Chocolate Cake -— » 14 

Nut Cake - -»«» '5 

White Cup Cake - , - - I* 

Fruited Cup Cake - ,,,.,, - - 14 

ICINGS „, ; -~ I? 

Snowy Cream Frosting ....- 18 

Orange Icing 18 

Lemon Frosting 19 

Chocolate Frosting - 1 9 

Carmel Icing . 20 

Quick Fudge 20 

BISCUITS - - -- 21 

A Convenient Biscuit Mix . 22 

Drop Biscuit ._ 22 

Baking Powder Biscuits 23 

Pinwheel Biscuits 23 

Glazed Coffee Cake 24 

Dessert Shortcake 24 

Egg Roll __■. __ 25 

Three Layer Cheese Cake 25 

Pecan Carmel Biscuits 26 

Biscuit Baskets _ 26 

Quick Yeast Rolls ...... ...._, 27 

Cheese Biscuit Diamonds 27 

QUICK BREADS _ 28 

Cream Puffs _ „.„ , 29 

Delicate Ginger Bread 29 

Apricot Nut Bread 30 

Crisp Waffles 30 

Muffins and Variations „ 31 






COOKIES * 32 

Molasses Cookies **■». .... .. 33 

Refrigerator Cookies - . .. 33 



Drop Sugar Cookies 

Date Fills . 

Brownies ,_.._ 

Pecan Tea Cookies 

Chocolate Drop Cookies 
Rolled Oat Goodies 



34 
34 
35 
35 
26 
36 



PASTRY _ ...,- - _ 37 

Swift'ning Pastry Mix _. ..„, 38 

One Deep Eight Inch Pie Crust 38 

Two Deep Eight Inch Per Crust .... .-. _. 39 

Custard Pie . , .... 39 

Tart Shells ...... *-.„ - ..... 40 

Blackberry Pie - 40 

Lemon Meringue Pie __ _._. _. 41 

Pumpkin Pie .„>.,,... „„ 41 

Butterscotch Pie .... .... .... 42 

Pecan Pie - ., 42 

Apple Pie ....__ _.. 43 

Cherry Pie 43 

Cream Pie - - - 44 

Rhubarb Pie 45 

FRIED FOODS ..... -, 46 

Tea Doughnuts 47 

Raised Doughnuts 48 

Egg Quickies ... _ _._ 49 

French Fried Onion Rings 50 

French Fried Potatoes __ 50 

Corn Fritters 5 1 

Deep-Fat Fried Chicken 51 

Ham Croquettes 52 

Bismarcks 53 

MEAT DISHES _„..__ - * 54 

Frankfurt Toastwtches _.„.. _ 55 

Franciscan Meat Pie 55 

Creole Meat Shortcakes . _.„.„, 51 

Ham Rolls ,,« 56 

Swedish Meat Ring 57 

Meat Pasties 57 








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MARTHAS FAVORITE CAKE 



Creaming Method 

$4 cup Swiftening 
1 cup sugar 
1 teaspoon salt 
1 teaspoon vanilla 



Yield: Two 8-inch layers 

2 eggs 

2 cups sifted cake flour 

3 teaspoons double acting baking powder 
|^ cup milk 



Cream Swiftening. Add sugar, salt, and vanilla. Cream until 
fluffy. Add eggs, one at a time, beating well after each addition. 
Sift together flour and baking powder. Add alternately with 
milk, adding flour first and last. Mix until thoroughly blended. 
Line bottoms of two 8 -inch layer cake pans with two layers of 
waxed paper. Pour equal amounts of batter into each pan. Bake. 

Baking Temperature: 375° F. 
Baking Time: About 30 minutes. 

Suggested Frosting: Select any frosting. 



BROWN SUGAR CAKE 



Creaming Method 

}/2 cup Swiftening 
1 cup brown sugar 
1 teaspoon salt 
1 teaspoon vanilla 



Yield: Two 8-inch layers 

2 eggs 

2 cups sifted cake flour 

3 teaspoons double acting baking powder 
% cup milk 



Cream Swiftening. Add brown sugar, salt, and vanilla. Cream 
until fluffy. Add eggs, one at a time, beating well after each 
addition. Sift together flour and baking powder. Add alter- 
nately, with milk, adding flour first and last. Mix until thor- 
oughly blended. Line bottoms of two 8-inch layer cake pans 
with two layers of waxed paper. Pour equal amounts of batter 
into each pan, and bake. 

Baking Temperature: 375° F. 

Baking Time: About 30 minutes. • 

Note: 3^ cup chopped pecans may be added to the batter if 
desired. 

Suggested Frosting: Snowy Cream , Orange or Lemon Icing 

7 



DANISH LAYER CAKE 



Creaming Method Yield: Two 9-inch layers 

}/2 cup Swift'ning 6 egg yolks 

1 cup sugar 2 cups sifted cake flour 

1 teaspoon salt 3 teaspoons double acting baking powder 

1 teaspoon vanilla % cup milk 

Cream Swift'ning. Add sugar, salt, and vanilla. Cream until 
fluffy. Add egg yolks, one at a time, beating well after each 
addition. Sift together flour and baking powder. Add alter- 
nately with milk, adding flour first and last- Mix until thor- 
oughly blended. Line bottoms of two 9-inch layer cake pans 
with two layers of waxed paper. Pour equal amounts of batter 
into each pan, and bake. 

Baking Temperature: 375° F. 
Baking Time: About 27 minutes. 

For small cake: Use exactly one-half of all ingredients. Line 
bottom of loaf pan 7x7x1^ inches with waxed paper. Bake 
in moderate oven (375 °F) about 27 minutes. 

Suggested Frosting: Chocolate, Orange^ or Lemon Icing. 



APPLESAUCE CAKE 



Yield: 7Y 2 x12x 1%-inch loaf 

% teaspoon cinnamon 

3^ teaspoon nutmeg 

3^ teaspoon cloves 

3^ cup chopped nut meats 

1 cup steamed raisins 

1 cup pureed applesauce 
(with or without small 
amount of sweetening) 



Creaming Method 

}/2 cup Swift'ning 
1 cup sugar 
1 teaspoon salt 
1 teaspoon vanilla 

1 egg 

2 cups sifted cake flour 
1 3^2 teaspoons double acting 

baking powder 
]/% teaspoon soda 

Cream Swift'ning. Add sugar, salt, and vanilla. Cream until 
fluffy. Add egg and beat well. Sift together flour, baking pow- 
der, soda, and spices. Combine dry ingredients with nut meats, 
and raisins which have been steamed in a wire strainer or a 
colander placed over hot water in a covered kettle. Add dry 
ingredients alternately with applesauce, adding dry ingredients 
first and last. Mix until thoroughly blended. Line bottom of 
73^ x 12 x 1^-inch loaf pan with two layers of waxed paper. 
Pour batter into pan and bake. 

Baking Temperature: 350° F. Baking Time: 50 minutes. 

Suggested Frosting: Need not be frosted; or use Lemon, Orange or 

Snowy Cream Frosting 

8 



Creaming Method Yield: Three 8-inch or two 9-inch layers 

% cup Swift'ning 2% cups sifted cake flour 

1 l /z cups sugar % teaspoon soda 

1 teaspoon salt 2 teaspoons double acting baking powder 

1 teaspoon vanilla x /l cup cocoa 

2 eggs 1 }/& cups buttermilk or sour milk * 

Cream Swift'ning. Add sugar, salt, and vanilla. Cream until 
fluffy. Add eggs, one at a time, beating well after each addition. 
Sift together flour, soda, baking powder, and cocoa. Add alter- 
nately with buttermilk, adding flour first and last. Mix until 
thoroughly blended. Line bottoms of three 8-inch or two 9-inch 
Dans with two layers of waxed paper. Pour equal amounts of 
Matter into each pan. Bake. 
Baking Temperature: 375° F. 
Baking Time: About 33 minutes. 

*To make 1 cup sour milk place 1 tablespoon vinegar in meas- 
uring cup and fill with sweet milk. 

Suggested Frosting: Snowy Cream Frosting with melted bitter chocolate , 

Chocolate Frosting 




Creaming Method 

y% cup Swift'ning 
1 x /i cups sugar 
1 teaspoon salt 

1 teaspoon vanilla 

2 eggs 

23^ cups sifted cake flour 



Yield: Two 9-inch layers 

y± teaspoon soda 

2 teaspoons double acting 

baking powder 
1 cup mashed bananas 

(2 medium bananas) 
3^ cup sour milk * or buttermilk 



Cream Swift'ning. Add sugar, salt, and vanilla. Cream until 
fluffy. Add eggs and beat well. Sift together flour, soda, and 
baking powder. Add dry ingredients alternately with bananas 
and sour milk, adding dry ingredients first and last. Mix until 
thoroughly blended. Line bottoms of two 9-inch layer pans, 
with two layers of waxed paper. Pour equal amounts of batter 
into cake pans. Bake. 
Baking Temperature: 375° F. 
Baking Time: 30 minutes. 

*To make }/i cup sour milk place ^ teaspoon vinegar in meas- 
uring cup and fill to 3^ cup mark with sweet milk. 
Suggested Frosting: Need not be frosted, or use Lemon , Orange , or 

Snowy Cream Frosting. 
The flavor and texture of this cake are improved upon standing 
24 hours. o 



ANANA CAKE 



Quick Mix — No Creaming Method Yield: Two 9-inch layers 

Preparation: Pre-heat oven and set at 375° F. 

Line bottoms of two 9-inch round layer cake pans with two 

layers of waxed paper,, 

Have all ingredients at room temperature. 

Sift flour before measuring. 



Ingredients: 

Y2 cup Swift' ning 

2M cups sifted cake flour 

2 teaspoons double acting 
baking powder 

$£ teaspoon soda 

1 teaspoon salt 



Group I 

1 }/% cups sugar 

yi cup sour milk* or buttermilk 

1 cup mashed bananas 
(2 medium bananas) 

1 teaspoon vanilla 



Group II 
2 eggs 

Method: Place Swit'ning in bowl. Sift together flour, baking 
powder, soda, salt, and sugar into bowl. Add milk, bananas, 
and vanilla. Beat 2 minutes on medium speed of electric mixer, 
or by hand using 150 strokes per minute. Throughout mixing 
time keep batter scraped from sides and bottom of bowl with 
rubber scraper. Scrape bowl and beaters. 

Add Group II. Beat for 2 additional minutes. Scrape bowl and 
beaters. Pour equal amounts of batter into cake pans. Bake. 

Baking Temperature: 375° F. 

Baking Time: 30 minutes. 

*To make 3^t CU P sour milk place % teaspoon vinegar in meas- 
uring cup and fill to ^ cup mark with sweet milk* 

The flavor and texture of this cake are improved upon stand- 
ing 24 hours. 

Suggested Frosting: Need not be frosted; or use Lemon , Orange or 

Snowy Cream Frosting. 

10 



GOLDEN HALO CAKE 



Qtdck Mix — No Creaming Method 



Yield: Two 9-inch layers , 
or three 8-inch layers 



Preparation: Pre-heat oven and set at 375° F. 

Line bottoms of two 9-inch or three 84nch round layer cake 
pans with two layers of waxed paper. 

Have all ingredients at room temperature. 

Sift flour before measuring. 



Ingredients: 

3^ cup Swiftening 

2 cups sifted cake flour 



Group I 



1 teaspoon salt 
4 cup milk 



1 }4, cups sugar 1 teaspoon vanilla 

3 teaspoons double acting baking powder 



Group II 
2 eggs 

Method: Place Swift 5 ning in bowl. Sift together flour, sugar, 
baking powder, and salt into bowl. Add milk and vanilla. Beat 
2 minutes on medium speed of electric mixer, or by hand, 
using 150 strokes per minute. Throughout mixing time keep 
batter scraped from sides and bottom of bowl with rubber 
scaper. Scrape bowl and beaters. 

Add Group II. Beat for 2 additional minutes. Scrape bowl and 
beaters. Pour equal amounts of batter into cake pans. Bake. 

Baking Temperature: 375° F. 

Baking Time: About 30 minutes. 

Suggested Frosting: Select any frosting. 

11 



ANNIVERSARY WHITE CAKE 



Quick Mix — No Creaming Method 



Yield: m Two 9-ineh layers, 
or three 8-inch layers 



Preparation: Pre-heat oven and set at 375° F. 

Line bottoms of two 9-inch or three 8-inch round layer cake 
pans with two layers of waxed paper. 

Have all ingredients at room temperature. 



Sift flour before measuring. 

Ingredients: 

}/% cup Swift' ning 

2}/2 cups sifted cake flour 



Group I 



1 x /i cups sugar 
% cup milk 



4 teasoons double acting baking powder 1 teaspoon vanilla 
1 teaspoon salt 



Group II 



4 egg whites 



}/& cup milk 



Method: Place Swiftening in bowl. Sift together flour, baking 
powder, salt and sugar into bowl. Add % cup milk and vanilla. 
Beat 2 minutes on medium speed of electric mixer, or by hand 
using 150 strokes per minute. Throughout mixing time keep 
batter scraped from sides and bottom of bowl with rubber 
scraper. Scrape bowl and beaters. 

Add Group II — unbeaten egg whites and milk. Beat for 2 addi- 
tional minutes. Scrape bowl and beaters. Pour equal amounts 
of batter into cake pans. Bake. 

Baking Temperature: 375° F. < 

Baking Time: About 28 minutes. 

Suggested Frosting: Quick Fudge Frosting or any other frosting. 

1 2 




•■;■.?. ■.^■■■■^ 




Quick Mix — No Creaming Method Yield: = Two 9-inch layer % 

or three 8-inch layers 

Preparation: Pre-heat oven and set at 375° F. 

Line bottoms of two 9-inch or three 8-inch round layer cake 
pans with two layers of waxed paper. 

Have all ingredients at room temperature. 

Sift flour before measuring. 

Ingredients: Group I 

3^2 cup Swift' ning 1 teaspoon salt 

2M cups sifted cake flour 1 teaspoon vanilla 

1 % cups sugar 1 cup sour milk * or 

1 x /i teaspoons soda buttermilk 

Group II 

2 squares melted chocolate % cup sour milk* 
2 eggs or buttermilk 

Method: Place Swiftening in bowl. Sift together flour, sugar, 
soda, and salt into bowl. Add vanilla and 1 cup sour milk. 
Beat 2 minutes on medium speed of electric mixer, or by hand 
using 150 strokes per minute. Throughout mixing time keep 
batter scraped from sides and bottom of bowl with rubber 
scraper* Scrape bowl and beaters. 

Add Group II. Beat for 2 additional minutes* Scrape bowl 
and beaters. Pour equal amounts of batter into cake pans. Bake. 

Baking Temperature: 375° F. 

Baking Time: 30 minutes. 

*To make 1 }/& cups sour milk place 1 ^ tablespoon vinegar in 
measuring cup and fill to % cup mark with sweet milk. Com- 
bine with 1 cup of sweet milk. 

Suggested Frosting: Snowy Cream Frosting or Quick Fudge Frosting 

13 



CHOCOLATE CAKE 



Qiiick Mix — No Creaming Method Yield = Two 9-inch layers 

or three 8-inch layers 

Preparation: Pre-heat oven and set at 375° F. 

Line bottoms of two 9-inch or three 8-inch round layer cake 
pans with two layers of waxed paper. 

Have all ingredients at room temperature. 

Sift flour before measuring. 

Ingredients: Group I 

3^ cup Swift 5 ning, 1 teaspoon salt 

2}/i cups sifted cake flour 1 teaspoon vanilla 

1 % cups sugar 1 cup milk 
4 teaspoons double acting baking powder 

Group II 

2 squares melted chocolate 2 eggs 
y /l cup milk 

Method: Place Swiftening in bowl. Sift together flour, sugar, 
baking powder, and salt into bowL Add vanilla and 1 cup milk. 
Beat 2 minutes on medium speed of electric mixer or by hand 
using 150 strokes per minute. Throughout mixing time keep 
batter scraped from sides and bottom of bowl with rubber 
scraper. Scrape bowl and beaters. 

Add Group II. Beat for 2 additional minutes. Scrape bowl and 
beaters. Pour equal amounts of batter into cake pans. Bake. 

Baking Temperature: 375° F. 

Baking Time: 30 minutes. 

*May use 3 teaspoons of single acting baking powder and 
}/2 teaspoon soda. 

Suggested Frosting: Snowy Cream or Chocolate Frosting 

14 



NUT CAKE 



Quick Mix — No Creaming Method Yield: 7}/2 x 12 x 1%-inch loaf 

Preparation: Pre-heat oven and set at 350° F. 

Line bottom of 73^ x 12 x 1%-inch pan with two layers of 
waxed paper. 

Have all ingredients at room temperature. 
Sift flour before measuring. 

Ingredients: Group I 

H cup Swiftening 1 teaspoon salt 

1 3^ cups sifted cake flour ^3 cup milk 

1 cup sugar 1 teaspoon vanilla 

3 teaspoons double acting baking powder 

Group II 
2 eggs or 1 egg and 1 egg white 1 cup chopped nut meats 

Method: Place Swift'ning in bowL Sift together flour, sugar, 
baking powder, and salt into bowl. Add milk and vanilla- Beat 
2 minutes on medium speed of electric mixer, or by hand using 
150 strokes per minute. Throughout mixing time keep batter 
scraped from sides and bottom of bowl with rubber scraper. 
Scrape bowl and beaters. 

Add Group II. Beat for 2 additional minutes* Scrape bowl and 
beaters. Pour batter into pan. Bake. 

Baking Temperature: 350° F. 

Baking Time: About 40 minutes. 

Note: Leave in pan 24 hours before cutting. 

Suggested Frosting: Need not be frosted; or use Snowy Cream Frosting. 

15 



WHITE CUP CAKES 



Creaming Method Yield: 18 medium cup cakes 

y% cup Swift 5 ning 2 cups sifted cake flour 

1 3^t cups sugar 2 teaspoons double acting baking powder 

}/2 teaspoon salt % cup milk 

1 teaspoon vanilla 3^ cup egg whites (about 4 egg whites) 

Cream Swift'ning. Add sugar, salt, and vanilla. Cream until 
fluffy. Sift together flour and baking powder. Add alternately 
with milk, adding flour first and last. Mix until thoroughly 
blended. Beat egg whites until stiff but not dry. Fold into cake 
batter, blending lightly and thoroughly. Rub muffin pans (2%- 
inches in diameter and 1 ^-inches deep) with Swift' ning. Fill 
two-thirds full with batter. Bake. 

Baking Temperature: 375° F. 

Baking Time: About 20 minutes. 

<-* 

Suggested Frosting: Select any frosting. 



FRUITED CUP CAKES 



Creaming Method Yield: 18 medium cup cakes 

}/2 cup Swiftening 1 cup seedless raisins 

1 cup sugar 2}/£ cups sifted cake flour 

1 teaspoon salt 3 teaspoons double acting baking powder 

2 eggs 3^2 cup milk 
Rind of Y2 orange 

Cream Swiftening. Add sugar and salt. Cream until fluffy. Add 
eggs, one at a time, beating well after each addition. Grind 
orange and raisins. Add. Sift together flour and baking powder. 
Add alternately with milk, adding flour first and last. Mix until 
thoroughly blended. Rub muffin pans (2 ^-inches in diameter 
and 1 3^ -inches deep) with Swiftening. Fill two-thirds full with 
batter , and bake. 

Baking Temperature: 375° F. 

Baking Time: About 25 minutes. 

Suggested Frosting: Snowy Cream Frosting 

16 



-■•. 



SNOWY CREAM FROSTING 



Yield: Filling and frosting for three 8-inch layers or for two 9-inch layers 
3^ cup Swift' ning 1 ^ cups sifted confectioner's sugar 



% teaspoon salt 
1 teaspoon vanilla 



1 tablespoon milk 



Cream Swift' ning until soft and fluffy. Beat in salt and vanilla. 
Add confectioner's sugar gradually, alternating with milk. Beat 
until smooth and creamy. 

Cocoa Icing; Add }/2 cup sifted cocoa to the above ingredients, 
increasing the milk to 3 tablespoons. Greater volume will be 
achieved by the machine mixed frosting than by the hand 
method. 



ORANGE ICING 



Yield: Filling and frosting for two 8-inch layers 



4, cup Swift'ning 
Y2 teaspoon salt 
1 teaspoon vanilla 



1 egg yolk 

1 % cups sifted confec- 
tioner's sugar 



1 teaspoon grated orange rind 2 tablespoons orange juice 

Cream Swift' ning until soft and fluffy. Beat in salt, vanilla, and 
orange rind. Add egg yolk and combine well. Add confectioner's 
sugar gradually, alternating with orange juice. Beat until 
smooth and creamy. 

18 



Lemon frosting 



Yield: Filling and jro sting j or two 9-inch layers or three 8-inch layers 



34 cup Swiftening 

1 egg yolk 

1 teaspoon grated lemon rind 

1 }/2 tablespoons lemon juice 



% teaspoon salt 

2 x /2 cups sifted confectioner's 



2 tablespoons milk 



Cream Swiftening until soft and creamy. Beat in egg yolk, 
lemon rind, lemon juice, and salt. Add confectioner's sugar 
alternately with milk. Beat until smooth and creamy. 



LEMON FROSTING 



Yield: Filling and frosting for two 8-inck layers 

34 cup Swift' ning fy% teaspoon salt 

1 egg yolk 1 % cups sifted confectioner's 

% teaspoon grated lemon rind sugar 

1 tablespoon lemon juice 1 tablespoon milk 

Cream Swift'ning until soft and creamy. Beat in egg yolk, lemon 
rind, lemon juice, and salt. Add confectioner's sugar alternately 
with milk. Beat until smooth and creamy. 



CHOCOLAT 



Yield: Filling and frosting for two 9-inch layers or three 8-inch layers 




34 cup Swift'ning 
34 cup boiling water 
}/2 teaspoon salt 
1 egg yolk 



3^ teaspoon vanilla 
}/2 cup sifted cocoa 
\}/2 cups sifted confectioner's 
sugar 



Put Swift'ning into bowl. Add water and stir to blend. Beat in 
salt, egg yolk, vanilla and cocoa sifted with sugar. Beat well. 
Spread on cake cooled to room temperature (70° F,). 

19 



J 



CARAMEL ICING 



Yield: Filling and frosting for three 8rinch layers or two 9-inch layers 



3^ cup Swift'ning 

1 J^j cups brown sugar 

2 tablespoons corn sirup 
^ cup milk 

% teaspoon salt 



1 % cups sifted confectioner's 

sugar 

2 tablespoons hot milk 
1 teaspoon vanilla 



Combine brown sugar, corn sirup, milk, and salt in heavy pan 
and cook until mixture forms a soft ball when tried in cold 
water (234° F.). Cool mixture until it reaches room tempera- 
ture. Cream Swift'ning until soft and fluffy. Add confectioner's 
sugar and milk. Beat until smooth. Add cooled sirup mixture 
and vanilla to Swift'ning mixture and beat until icing is smooth 
and creamy. 



QUICK FUDGE FROSTING 



Yield: Filling and frosting for three 8-inch layers or two 9-inch layers 
H cup Swift'ning % cup sifted cocoa 



1 egg yolk 



1 % cups sifted confectioner's sugar 



1 teaspoon vanilla }/i cup boiling water 
3^ teaspoon salt 

Cream Swift'ning until soft and fluffy. Add egg yolk, vanilla, 
and salt. Beat thoroughly. Sift together cocoa and confectioner's 
sugar. Add alternately with boiling water. Beat until smooth 
and creamy. 

20 



A CONVENIENT BISCUIT MIX 



Yield: About 9 cups 

1 cup Swift'ning 4 tablespoons double acting baking powder 
8 cups sifted flour 4 teaspoons salt 



Sift together flour, baking powder, and salt. Cut Swift'ning 
into flour with pastry blender, two knives, fork, or finger tips, 
until mixture is the consistency of cornmeaL Store in covered 
container in the refrigerator. 



DROP BISCUITS 



Yield: 12 to 16 small biscuits 



2 cups Swift 5 ning Biscuit Mix 



1 cup milk (about) 



Put biscuit mix in mixing bowl. Stir in enough milk to make 
a very soft dough. Drop by tablespoons onto baking sheet. Bake. 
For Pecan Drop Biscuits: Add ^ to 1 cup chopped pecans to 
biscuit mix. 



Baking Temperature: 450° F. 
Baking Time: 10 to 12 minutes. 



22 



BAKING POWDER BISCUITS 



Yield: 14 small or 7 large biscuits 



With 



"Biscuit Mix" 
2 cups Swift'ning 

Biscuit Mix 
% cup milk 

(about) 
Put biscuit mix in 
mixing bowl. 



or Without "Biscuit Mix" 

]/i cup Swift'ning 

2 cups sifted flour 

3 teaspoons double acting baking powder 
Y% teaspoon salt 
yi to % cup milk 

Gut Swiftening into flour which has been 
sifted with baking powder and salt, until 
the mixture is the consistency of cornmeaL 

Make well in Swift'ning mixture. Add milk and stir. Turn 
onto lightly floured board. Knead six times. Roll or pat to 
3^-inch thickness. Cut. Will make 14 small (2 inches in diam- 
eter) or 7 large (2% inches in diameter) biscuits. Place on 
baking sheet. Bake. 

Baking Temperature: 450° F. 

Baking Time: About 15 minutes. 



PINWHEEL BISCUITS 



Yield: 12 large rolls 
2 cups Swift' ning Biscuit Mix % cup milk (about) 

■ 

Put biscuit mix in mixing bowl. Make well in Swift'ning mix- 
ture. Add milk and stir. Turn onto lightly floured board. Knead 
six times. Roll into a rectangle 8x12 inches. Spread with any 
of the following fillings : 

Chopped apples or other fruit, sugar, and spice 
Grated cheese * 

Cooked, thickened fruit sauce 

Roll as for jelly roll. Cut into 1-inch slices. Place cut side up, 
two inches apart, on baking sheet* Bake. 

Baking Temperature: 450° F. 

Baking Time: About 15 minutes. 

23 



GLAZED COFF 



Yield: 10 to 12 servings 

3 cups Swift'ning Biscuit Mix 3^ CU P brown sugar 

2 tablespoons sugar ]/% cup steamed raisins 

1 egg % cup orange marmalade 

1 % cups milk (about) or jam 
3^£ teaspoon cinnamon 

Combine biscuit mix and sugar in mixing bowl. Put egg into 
measuring cup. Add enough milk to measure one cup. Stir 
together and add to flour mixture along with 3^2 C ^P more 
milk. Stir to make a very soft dough. Spread half of dough 
in bottom of well greased 9-inch layer cake pan. Brush layer 
of dough with melted Swiftening, sprinkle with cinnamon, 
brown sugar, and raisins. (Steam raisins in a wire strainer or 
a colander placed over hot water in a covered kettle.) Drop 
remaining dough by spoonfuls on top of raisins. Spread top of 
biscuits with orange marmalade. Bake. 

Baking Temperature: 400° F. 

Baking Time: 40 to 45 minutes. 



DESSERT SHORTCAKE 



Yield: 4 large shortcakes 

2 cups Swiftening Biscuit Mix 1 egg 

2 tablespoons sugar 3^ cup milk (about) 

Put biscuit in mixing bowl. Add sugar and blend. Put egg into 
measuring cup. Add enough milk to measure three-fourths cup. 
Stir together, Add to flour mixture to form a soft dough. Turn 
onto lightly floured board. Knead six times. Roll out to 3^-inch 
thickness. Cut six biscuits with 3-inch cutter. Place two inches 
apart on baking sheet. Bake. Serve hot or cold, with fruit 
between and over top of shortcakes. 

Baking Temperature: 450° F. 

Baking Time: About 12 minutes. 

24 



EGG ROLL 



Yield: 8 servings 



1 teaspoon salt 

3^ teaspoon white pepper 

1 teaspoon prepared mustard 

2 teaspoons horseradish 



Filling: J 

6 hard-cooked eggs 
)4> cup minced celery 

1 tablespoon minced parsley 
}/i cup salad dressing 

Biscuit: 

2 cups Swift' ning Biscuit Mix % cup milk (about) 

Chop eggs. Add celery and seasonings. Blend together. Put 
biscuit in mixing bowl. Stir in enough milk to form a soft dough. 
Turn onto lightly floured board. Knead six times. Roll into a 
rectangle 8 x 12 inches. Spread egg filling evenly over dough, 
to within 1 inch of edges. Roll as for jelly roll. Press ends 
together to prevent filling from cooking out. Place on baking 
sheet. Bake. Cut into slices. Serve hot with cream or mush- 
room sauce. 

Baking Temperature: 450° F. 

Baking Time: About 25 minutes. 



THREE LAYER CHEESE CAKE 



Yield: 12 servings 

3 cups Swiftening Biscuit Mix Prepared mustard 

1 }/i cups milk (about) 1 teaspoon paprika 

2 cups grated sharp cheese (^ pound) 

Add milk to biscuit mix to form a soft dough. Turn onto lightly 
floured cloth-covered board. Knead six times. Divide dough 
into three parts. Roll thinly to fit an 8-inch square pan. Rub 
pan with Swift' ning. Place one layer of dough in pan. Spread 
with mustard then with half the cheese. Sprinkle with paprika, 
cover with second layer of dough, mustard, cheese, paprika 
and top with third layer of dough. Make several slashes on top 
layer. Bake. Serve immediately with cream of mushroom sauce 
or tomato sauce. 



Baking Temperature: 450° F. 
Baking Time: 25 minutes. 



25 



PECAN CARAMEL BISCUIT 



Yield* 12 biscuits 



6 tablespoons melted Swiftening 
3 cups sifted cake flour 
A}/2 teaspoons double acting 

baking powder 
% teaspoon salt 
% to 1 cup milk 



3^ cup butter 

or fortified margarine 
z^ cup brown sugar ? 

2 tablespoons water 
J^ cup pecan meats 



Sift together flour, baking powder , and salt into mixing bowl. 
Combine milk which is at room temperature with melted 
Swift* ning and beat together. Pour quickly into dry ingredients. 
Stir together until well blended. Biscuit dough should be very 
soft. Turn onto floured board. Knead thoroughly until dough 
is smooth but not sticky. Pat or roll to ^-inch thickness. Cut 
with 2-inch cutter. Melt butter, add bown sugar and water. 
Combine well but do not boiL Pour 1 tablespoon of this sirup 
into each muffin cup. Add pecan meats. Place a biscuit in 
each muffin cup. Bake until biscuits are browned- Invert pans 
on a rack. Serve pecan side up. 

Baking Temperature: 450° F. 

Baking Time: 20 minutes. 



BISCUIT BASKETS 



Yield: 12 biscuit baskets 



2 cups Swiffning Biscuit Mix 



^ cup milk (about) 



Place biscuit mix in bowl. Add milk quickly and stir until 
blended to form a soft dough. Turn onto lightly floured cloth- 
covered board. Knead 10 times. Roll very thinly (3^-inch 
thick). Cut twelve 4-inch squares. Place biscuit squares in 
muffin pans. Press lightly to pan. Bake. Serve hot, filled with 
creamed meat. i 

Baking Temperature: 450° F. 



Baking Time: 10 minutes. 



26 



QUICK YEAST ROLLS 



Yield: 12 large rolls 



2^2 to 3 cups Swiftening 
Biscuit Mix 

% cup milk 
1 egg 



1 package compressed or dry 
granular yeast 

1 tablespoon sugar 

2 tablespoons melted Swift'ning 



Scald milk. Beat egg. Add milk and beat together. Mix yeast 
and sugar together with a fork. When milk mixture is luke- 
warm, add yeast. Stir in enough biscuit mix until mixture 
forms a soft dough. Turn onto lightly floured cloth-covered 
board. Knead gently 1 minute. Roll dough in a circle J^-inch 
thick. Brush with melted Swiftening. Gut into 12 wedges. Roll 
from wide end toward narrow point. Place on baking sheet 
with point end down. Brush rolls with melted Swiftening. Cover. 
Let rise in warm place until double in bulk. Bake until a rich> 
golden brown. 

Baking Temperature: 375° F, 

Baking Time: 15 minutes. 



CHEESE BISCUIT DIAMONDS 



Yield: 12 biscuits 



3^ cup Swift' ning 

2 cups sifted flour H 

3 teaspoons double acting 
baking powder 



1 teaspoon salt 

% cup milk (about) 

% cup grated sharp cheese 



Sift together flour, baking powder, and salt. Cut in Swift'ning, 
using pastry blender until the mixture is the consistency of 
coarse cornmeal. Add milk quickly and stir until blended to 
form a soft dough. Turn out onto a lightly floured cloth covered 
board. Knead 10 times to blend well. Pat or roll dough to 
3^2-inch thickness. Cut into diamond shapes. Sprinkle with 
grated cheese. Place about 3^-inch apart on baking sheet. Bake. 

Baking Temperature: 450° F. ^^H 

Baking Time: About 15 minutes. 

27 



1 teaspoon salt 
4 eggs 



CREAM PUFFS 



Yield: 18 medium cream puffs 

34 cup Swift'ning 
1 cup boiling water 
1 cup sifted flour 

Add Swiftening to water and bring to a boil. Add flour and salt 
all at once, and stir vigorously until ball forms in center of pan. 
Cool slightly. Add unbeaten eggs, one at a time, beating thor- 
oughly after each egg. Mixture should be very stiff* Shape on 
greased cookie sheet by dropping from spoon or pastry bag. 
Bake- Cool; fill with cream filling, ice cream, whipped cream 
or chicken salad, ham salad, braunschweiger, or sharp cheese' 

Baking Temperature: 450° F. 

Baking Time: 15 minutes. 

Reduce to: 

Baking Temperature: 350° F. 

Baking Time: About 30 minutes. 



DELICATE GINGER BREAD 



Yield: One pan> 8x8 inches 



}^ cup Swift' ning 
Y2 cup sugar 

1 e gg 

3^ cup molasses 

13^ cups sifted flour 

2 teaspoons double acting 
baking powder 



\^ teaspoon salt 
3^ teaspoon soda 
1 teaspoon ginger 
1 teaspoon cinnamon 
l /2 teaspoon cloves 
}/± teaspoon nutmeg 
}/2 cup sour milk* 



Cream Swift 5 ning and sugar. Add egg and beat thoroughly. 
Add molasses and mix well. Sift together flour, baking powder, 
salt, soda, and spices. Add dry ingredients alternately with 
sour milk. Pour into greased 8 x 8-inch loaf pan. Bake. 

Baking Temperature: 350° F. 

Baking Time: 30 minutes. 

*To make J^ cup sour milk place \}/fa teaspoons vinegar in 
measuring cup and fill to one-half cup mark with sweet milk. 

29 



APRICOT NUT BREAD 



Yield: 9 x 5-inch loaf> 2%-inches deep; 30 to 35 slices 



}/2 cup Swift' ning 

% CU P chopped, dried apricots* 
(33^ ounces) 

14 cup sugar 

1 teaspoon salt 

1 e gg 



2 cups sifted flour 

3 teaspoons double acting 

baking powder 

% cup milk 

1 cup chopped nut meats 



Wash apricots. Cover with hot water. Let stand 14 hour. Drain. 
Chop. Cream Swift'ning, sugar, and salt. Add egg, beating well. 
Sift flour with baking powder. Add alternately with milk. Stir 
only enough to blend ingredients. Add apricots and nut meats. 
Pour into waxed paper lined 9 x 5-inch loaf pan. Bake. 

Baking Temperature: 350° F. 



Baking Time: About 1 hour. 

*Any dried fruit may be used, 
and requires no soaking. 



Pasteurized dried fruit is soft 



CRISP WAFFLES 



Yield: About 7 medium waffles 



6 tablespoons melted Swift 5 ning 
2 cups sifted flour 
}/z teaspoon salt 
1 tablespoon sugar 



3 teaspoons double acting 

baking powder 
2 eggs 
2 cups milk 



Sift together flour, salt, sugar, and baking powder. Add beaten 
egg yolks, mixed with milk. Beat in melted Swift'ning. Fold in 
beaten egg whites. Pour about 3^2 cup of the mixture onto 
heated waffle iron, and bake. 

Bacon Waffles: Lay 2 slices partially fried ham over batter on 

iron and bake. 

30 



MUFFINS AND VARIATIONS 



Yield: 12 muffins, 2% inches in diameter 



4 tablespoons melted Swift'ning 

2 cups sifted all-purpose flour 

3 teaspoons double acting 
baking powder 



1 teaspoon salt 

2 tablespoons sugar 
1 egg> well-beaten 

1 cup milk 



Sift together all the dry ingredients. Combine remaining ingre- 
dients. Add all at once to flour mixture, stirring quickly and 
vigorously until just mixed and of a lumpy appearance. Rub 
muffin pans lightly with Swift' ning. Fill two-thirds full, and 
bake. 

Baking Temperature: 425° F. 

Baking Time: About 20 minutes. 

Variations: Cheese Add 1 cup grated aged American cheese, 

lightly packed, to the dry ingredients. 



Orange 



Increase sugar to 4 tablespoons. Reduce 
milk to % cup, and add 3^t cup orange 
juice and 3^ cup grated orange rind. 



Fruit Add }/% cup cut, seeded or seedless raisins, 
or 1 cup chopped pitted dates. 



Nut Add }/l cup medium chopped nut meats 
— walnuts, pecans, Brazil nuts or others, 
and ]/2 teaspoon vanilla. 



Bacon Chop and pan fry until done 4 slices of 
bacon. Drain. Add to muffin mixture. 

31 



MOLASSES COOKIES 



Yield: 10 dozen 



z /i cup Swift' ning 

1 cup sugar 

2 eggs 

1 cup molasses 
4 cups sifted flour 



1 teaspoon salt 

1 teaspoon soda 

2 teaspoons cinnamon 
2 teaspoons ginger 

|^t cup water 



Cream Swift' ning and sugar together. Add the eggs. Mix well. 
Add the molasses. Sift flour, salt, soda, and spices together and 
add alternately with water. Drop by teaspoonfuls (size of wal- 
nut) on an ungreased cookie sheet. Bake. 

Cookies spread just slightly during baking. These are cake-like 
cookies. Keep in covered tin to assure cookies retaining their 
softness. Cookies are 2 inches in diameter after baking. 

Baking Temperature: 375° F. 

Baking Time: 12 minutes. 



REFRIGERATOR COOKIE 



Yield: 8 dozen 



1 cup Swift 3 ning 

2 cups brown sugar 
2 teaspoons vanilla 
2 eggs 



3]/2 cups sifted flour 

1 teaspoon salt 

1 teaspoon soda 

1 cup chopped nut meats 



Cream Swift'ning, brown sugar, and vanilla. Add eggs and 
mix well. Sift flour, salt, and soda together; add nut meats 
and combine with creamed mixture. Mold into 2 rolls (2 inches 
diameter), wrap in waxed paper, and put into refrigerator over 
night or until needed. Chill rolls one-half hour in freezing com- 
partment of refrigerator for ease in cutting cookies. Slice very 
thin, bake on ungreased cookie sheet. Store in loosely covered 
box to assure cookies remaining crisp. 



Baking Temperature: 375° F. 
Baking Time: 12 minutes. 



33 



Yield: 8 dozen 



% cup Swiftening 

1 % cups sugar 

2 teaspoons vanilla 
2 eggs 

2> l /2 cups sifted flour 



3^2 teaspoon soda 

1 teaspoon salt 

2 teaspoons double acting 
baking powder 

}/2 cup heavy sour cream 



Cream Swift'ning, sugar, and vanilla until fluffy. Add eggs, 
and continue creaming. Sift together flour, soda, salt, and 
baking powder , Add alternately to creamed mixture with 
cream. Drop by teaspoonfuls (size walnut) onto ungreased 
cookie sheet. These cookies do not spread much in baking. 
These are cake-like cookies. Store in tightly covered tin to 
retain their softness. 

Baking Temperature: 375° F. 

Baking Time: 12 to 15 minutes. 



DATE FILLS 



Yield: 90 bars 1x2 inches 



1 cup Swift'ning 
1 cup brown sugar 
Yl cup water 
23^ cups rolled oats 



2% cups sifted flour 
1 teaspoon soda 
1 teaspoon salt 



Cream Swift'ning and sugar. Add water and rolled oats. Mix 
well. Sift flour with soda and salt. Add to mixture. Divide the 
dough in half. Pat to fit a 11 J^ x 173^-inch cookie pan (with 
shallow sides). Spread with date filling, Pat out remaining 
dough between two sheets of waxed paper to fit size of the pan. 
Remove one sheet of waxed paper and lay dough over filling. 
Remove top sheet of waxed paper. Bake. Cool. Cut into rec- 
tangles, 1x2 inches. 

Filling: 

Cook together until thick: 
1 pound pitted dates 
1 cup sugar 

1 tablespoon lemon juice 
Y2 cup water 

Cool before spreading on dough. 

Baking Temperature: 350° F, 
Baking Time: About 30 minutes. 

34 



BROWNIES 



Yield: 24 squares 1% inches 



x /i cup Swift'ning 
24 cup sifted flour 
3^ teaspoon double acting 

baking powder 
Y /2 teaspoon salt 



1 cup chopped pecans 

1 cup sugar 

2 eggs 

\^ teaspoon vanilla 

2 squares melted chocolate 



Sift together flour, baking powder, and salt; stir in pecans* 
Cream Swift' ning until soft; gradually beat in sugar. Add eggs, 
vanilla, and chocolate; stir in flour-pecan mixture. Turn into 
greased, shallow 7x 11 -inch pan and bake. Cut into 24 squares 
before removing from pan. 

Baking Temperature: 350° F. 

Baking Time: 22 minutes. 



PECAN TEA COOKIES 



Yield: about 6 dozen 



1 cup Swift'ning 
3^ cup sugar 

2 teaspoons vanilla 



2 cups sifted flour 

}/l teaspoon salt 

2 cups finely chopped pecans 



Cream Swift' ning , sugar, and vanilla until fluffy. Sift flour 
with salt and add to creamed mixture, blending thoroughly. 
Add pecans, mix well. Shape into 1-inch balls and place on 
ungreased cookie sheet. Bake. Cool, then roll in confectioner's 
sugar. Store in loosely covered container to assure cookies 
retaining their crispness. 

Baking Temperature: 325° F. 



Baking Time: About 20 minutes. 



35 



CHOCOLATE DROP COOKIES 



Yield: 9 dozen small cookies 



l /2 cup Swift' ning 

1 cup sugar 

1 teaspoon vanilla 

1 egg 

2 squares melted chocolate 



2 cups sifted flour 
3^ teaspoon soda 
1 teaspoon salt 
% cup milk 



Cream Swift'ning, sugar, and vanilla until fluffy. Beat in egg, 
then add chocolate- Sift flour with soda and salt. Add to 
creamed mixture alternately with milk. Stir to a smooth batter. 
Drop by teaspoonfuls (size of walnut) on ungreased cookie sheet. 
Bake. These cookies are cake-type cookies. Store in tightly 
covered tin box to retain softness. These cookies do not spread 
much in baking. 

Baking Temperature: 375° F, 

Baking Time: 10 to 12 minutes. 



ROLLED OAT GOODIES 



Yield: 10 dozen 



1 cup Swift' ning 

2 cups brown sugar 
2 eggs 

1 teaspoon vanilla 
1 cup ground raisins 



2 x /i cups sifted flour 
2 teaspoons soda 

1 teaspoon salt 

2 cups rolled oats 

3^ cup chopped nut meats 



Cream Swift 5 ning and brown sugar until fluffy. Add eggs one 
at a time, beating well after each addition. Add vanilla and 
raisins. Sift flour, soda, and salt together. Add dry ingredients, 
rolled oats, and nut meats, blending well. Drop by teaspoonfuls 
(size of walnut) onto ungreased cookie sheet. Bake. Store in 
loosely covered box to retain crispness of cookies. These cookies 
do not spread much in baking. 

Baking Temperature: 375° F. 

Baking Time: 10 minutes. 

36 



$?&>zWi'*s$$% 










AX 



/5A 



SWIFT'NING PASTRY MIX 



Yield: About 11 cups 

1 pound (2}4 cups) Swiftening 

7 cups sifted flour 

1 tablespoon salt (3 teaspoons) 

Sift flour with salt. Gut in Swiftening, using a pastry blender, 
fork, two knives, or the finger tips until the mixture is the 
consistency of coarse cornmeal. Store in a covered container in 
the refrigerator. For one 8-inch deep pie crust use 1 cup Pastry 
Mix and 2 tablespoons water. Sprinkle water over flour mix- 
ture gradually, blending to form a stiff dough. Shape into ball. 
Turn onto lightly floured board. Knead twice to blend thor- 
oughly. Let stand 20 minutes. Roll out to fit pan. For two 
8-inch deep pie crusts use 2 cups Pastry Mix and 3 to 5 table- 
spoons water. 



ONE DEEP 8-INCH PIE CRUST 



With Swift'ning 
"Pastry Mix" 

1 cup Swift'ning Pastry Mix 

2 tablespoons water 



(or) 



Place in mixing bowl. 



Without Swift'ning 
"Pastry Mix 55 
3^ cup Swift'ning 
1 cup sifted flour 
}/2 teaspoon salt 
1 to 3 tablespoons water 

Cut Swift'ning into sifted flour 
and salt , using a pastry 
blender, fork, two knives, or 
the finger tips, until the mix- 
ture is the consistency of coarse 
^^^H cornmeal. 

Sprinkle enough water, gradually, over flour mixture, blending 
with fork or finger tips to form a stiff dough. Shape into ball. 
Turn onto lightly floured board. Knead twice to blend thor- 
oughly. Roll out lightly from center to edges, keeping circular 
shape. Fit into pie pan. Make a fluted edge. Prick the crust 
thoroughly. Bake. 

Baking Temperature: 450° F. 



Baking Time: 10 to 15 minutes. 



38 



TWO DEEP 8-INCH PIE CRUSTS 



With Swift'ning 
"Pastry Mix' 5 

2 cups Swiftening Pastry Mix 

3 to 5 tablespoons water 



Place in mixing bowL 



(or) Without Swiftening 

"Pastry Mix" 

% cup Swift' ning 

2 cups sifted flour 
1 teaspoon salt 

3 to 5 tablespoons water 

Cut Swift' ning into sifted flour 
and salt, using a pastry blend- 
er, fork, two knives, or the 
finger tips, until the mixture 
is the consistency of coarse 
cornmeaL 

Sprinkle enough water, gradually, over flour mixture, blending 
with fork or finger tips to form a stiff dough. Shape into balL 
Divide dough in half. Turn onto lightly floured board. Knead 
twice to blend thoroughly. Roll out lightly from center to 
edges, keeping circular shape. Put into pie pan and press 
lightly with finger tips, or a ball of dough, to push out air. 
Trim edges to fit pan. Roll top crust. Cut in several places to 
let out steam in baking. Press edges together and shape. 
Note; The quantity of fillings for the recipes in this booklet is 
4 cups or 1 quart for an 8-inch deep pie pan. For a 9-inch 
deep pie pan increase the recipe by one-fourth. 



CUSTARD PIE 



Yield: 5-cut pie 

Pastry: 1 cup Swift 5 ning Pastry Mix, enough for a deep 8-inch 
unbaked pastry shell with standing rim. 

Filling: 

3 cups milk 2 teaspoons vanilla 

4 eggs 3^ teaspoon salt 
14 cup sugar Nutmeg 

Line an 8-inch pie pan with pastry. Make a standing rim on 
crust. Bake 10 minutes in a hot oven (450° F.). Scald the milk 
and pour over beaten eggs, sugar, vanilla, and salt. Pour into 
partially baked pie shelL Sprinkle with nutmeg. Bake. (The 
custard is set if no custard adheres to a silver knife inserted into 
center of filling.) 

Baking Temperature; 350° F. 

Baking Time; 25 minutes. 

39 



TART SHELLS 



Yield: 6 shells 

1 }/2 cups Swiff ning Pastry Mix 2 or 3 tablespoons water 

Put pastry mix in mixing bowl. Sprinkle enough water, gradu- 
ally, over mix, blending with fork, to form a stiff dough. Shape 
into a ball. Turn onto lightly floured board. Knead once or 
twice. Roll out lightly. Cut into six circles to cover inverted 
muffin pans. Prick. Bake. 

Baking Temperature: 450° F. 

Baking Time: 10 to 15 minutes. 



BLACKBERRY PIE 



Yield: 6-cut pie 

Pastry: 2 cups Swift'ning Pastry Mix, enough for an unbaked 
two-crust 8-inch deep pie. 

Filling: 

2 tablespoons flour 6 cups blackberries 

% cup sugar 1 tablespoon lemon juice 

Yi teaspoon salt 1 tablespoon butter or 
6 tablespoons flour fortified margarine 

Sprinkle 2 tablespoons flour over bottom of a deep 8-inch 
unbaked pie shell. Combine sugar, salt and flour. Mix with 
berries. Put into pastry lined pie pan. Sprinkle with lemon juice 
and dot with butter. Moisten edge of lower crust. Cover with 
top crust, folding bottom crust over upper crust, pressing 
firmly together. Flute edge. Bake. 

Baking Temperature: 425° F. 

Baking Time: 40 minutes. 

40 



LEMON MERINGUE PIE 



Yield: 5-cut pie 

Pastry: 1 cup Swift 5 ning Pastry Mix, enough for one deep 
8-inch baked pastry shell, fluted edge. 

Filling: 



1 }yi cups sugar 

5 tablespoons cornstarch 

3^2 teaspoon salt 

1 x /2 cups boiling water 



3 egg yolks 

6 tablespoons lemon juice 
1 teaspoon grated lemon rind 
1 tablespoon butter or fortified 
margarine 

6 tablespoons sugar 



Meringue: 
3 egg whites 
Y% teaspoon salt 

Combine sugar, cornstarch, and salt. Stir in boiling water. 
Cook in a double boiler or over very low heat, stirring con- 
stantly. When thick and well cooked, slowly add hot mixture 
to beaten egg yolks which have been combined with lemon 
juice and rind. Cook over low heat 1 minute longer, stirring 
constantly. Add butter and stir until melted. Cool. Fill 8-inch 
baked pie shelL 

Meringue: Beat egg whites and salt until stiff. Slowly add sugar 
and continue beating until meringue stands in peaks. Cover 
lemon pie. Bake. 

Baking Temperature : 350° F. 

Baking Time: 10 to 15 minutes. 





ul iLlI 



Yield: 5-cut pie 

Pastry: 1 cup Swift-ning Pastry Mix, enough for one deep 

8-inch unbaked pastry shell with standing rim. 
Filling: 
2 eggs 
1 3^ cups light cream or 

undiluted evaporated milk 
13^ cups cooked, dry pumpkin 



4 cup sugar 



1 teaspoon salt 
J/£ teaspoon ginger 
1 teaspoon cinnamon 
}/2 teaspoon allspice 
1 teaspoon cloves 



2 tablespoons flour 

Beat eggs slightly. Add cream and pumpkin. Sift together sugar, 
flour, salt and spices and add to pumpkin mixture, combining 
well. Pour into unbaked pastry shell and bake. 

Baking Temperature: 350° F. 

Baking Time: 1 hour. 

41 



BUTTERSCOTCH PIE 



Yield: 5-cut pie 
Pastry: 1 cup Swift* ning Pastry Mix, enough for one deep 

8-inch baked pastry shell, fluted edge. 
Filling: 

Yi cup sugar* x /i teaspoon salt 

2 cups scalded milk 2 egg yolks 

3^£ cup cornstarch J^ cup butter or fortified margarine 

}/2 cup sugar 1 teaspoon vanilla 

Y<1 cup cold milk 
Melt }/2 cup sugar in heavy skillet until dark amber in color, 
stirring constantly. Remove skillet from heat and cool slightly. 
Add scalded milk very slowly, stirring constantly. Return to 
heat and stir until sirup and milk are well blended. Combine 
cornstarch, and sugar, and add cold milk, stirring until it is a 
thin paste. Add thickening to hot mixture, and cook until filling 
is thick and cornstarch is well cooked. Beat egg yolks slightly 
with salt. Add hot mixture slowly to egg yolks, beating con- 
stantly. Cook 1 minute longer. Remove from heat and add 
butter and vanilla. Cool. Fill 8-inch baked pie shell. 
Meringue: 

2 egg whites 4 tablespoons sugar 

Y% teaspoon salt 
Beat egg whites and salt until stiff. Slowly add sugar and con- 
tinue beating until meringue stands in peaks. Cover butter- 
scotch pie. 

*Brown sugar may be substituted for granulated sugar. This 
would eliminate the caramelizing of sugar in the preparation. 
Baking Temperature: 350° F. 
Baking Time: 10 to 15 minutes. 





Yield: 5<ut pie 

Pastry: % cup Swiftening Pastry Mix, enough for one shallow 
8-inch unbaked pastry shell, fluted edge. 

Filling: 

1 cup pecans 1 teaspoon vanilla 

3 eggs 1 tablespoon flour 

1 cup dark corn sirup J^ teaspoon salt 

3/£ cup sugar 3^ c^P melted butter or 

}/2 teaspoon cinnamon fortified margarine 

Line an 8-inch pie pan with pastry. Chop pecans fine. Beat 

eggs well and combine all ingredients. Pour into unbaked pie 

shell. Bake until filling is set. 

Baking Temperature: 350° F. 

Baking Time: 45 minutes. 

* 42 



APPLE PIE 



Yield: 6-cut tie 

Pastry: 2 cups Swift'ning Pastry Mix, enough for an unbaked 
two-crust 8-inch deep pie. 

Filling: 4 cups sliced apples (6 medium apples = 5 cups sliced) 
}/2 to % cup sugar (use more if apples are tart) 
1 tablespoon flour 
}/2 teaspoon salt 

34 teaspoon nutmeg or cinnamon 
Butter or fortified margarine 

Combine sugar, flour, salt, and spice. Mix with apples. Put 
into a deep 8-inch pastry lined pie pan. Dot with butter, 
Moisten edge of lower crust. Cover with top crust, lapping 
bottom crust over upper crust, pressing together firmly. Flute 
edge. Bake. Be sure that apples are tender when pricked with 
a fork. 

Baking Temperature: 425° F. 

Baking Time: 40 minutes. 



CHERRY PIE 



Yield; 5 -cut pie 

Pastry: 2 cups Swift'ning Pastry Mix, enough for an unbaked 

two-crust 8-inch deep pie, fluted edge. 

Filling: 

4 cups cooked, tart cherries 34 teaspoon salt 

1 cup sugar 1 tablespoon butter or 

23^ tablespoons flour fortified margarine 

Drain cherries well. Combine sugar, flour, and salt. Mix with 
cherries. Put into 8-inch pastry-lined pie pan. Dot with butter. 
Moisten lower edge of crust. Cover with top crust, folding 
bottom crust over top crust. Press firmly to seal well. Flute 
edge. Bake until crust is as brown as desired, and juice bubbles 
through slits in pastry. 

Baking Temperature: 425° F. 

Baking Time: 40 minutes. 

43 




Yield: 5-cut pie 
Pastry: 1 cup Swift'ning Pastry Mix, enough for one deep 

8 -inch baked pastry shell, fluted edge. 
Filling: 

}/§ cup flour 3 slightly beaten egg yolks 

% CU P sugar 2 tablespoons butter or 

% teaspoon salt fortified margarine 

23^ cups scalded milk 1 teaspoon vanilla 

Meringue: 

" 3 egg whites, stiffly beaten 

J/g teaspoon salt 

6 tablespoons sugar 

Mix flour, % cup sugar, and salt. Gradually add milk. Cook in 
double boiler until thick, stirring occasionally. The filling must 
be thoroughly cooked and not taste starchy. Slowly add small 
amount of hot mixture to egg yolks; stir into remaining hot 
mixture. Cook 2 minutes. Add butter and vanilla. Cool. Pour 
into baked shell and spread with meringue made of egg whites, 
salt, and 6 tablespoons sugar. Bake. 

Baking Temperature: 350° F. 

Baking Time: 12 to 15 minutes. 

Variations: Banana: Slice 2 or 3 bananas (2 cups). Alternate 

layers of banana slices and cream filling. 

Coconut: Add 1 cup moist, shredded coconut to 
filling. Sprinkle }/i cup coconut over mer- 
ingue before browning. 

Date: Add 1 cup pitted, chopped dates to cooled 
filling. 

Pineapple: Add 3^ cup thoroughly drained, crushed 

pineapple to cooled filling. 

Chocolate: Increase sugar to 1 cup; melt two 1 -ounce 

squares unsweetened chocolate in scalded 

■ 

milk. Chocolate will melt in milk over 
low heat without being grated. 

44 



RHUBARB PIE 



Yield: 5-cut pie 

Pastry: 2 cups Swift 5 ning Pastry Mix, enough for an unbaked 
two-crust 8 -inch deep pie. 

Filling: 

1 egg 1 teaspoon salt 

2 tablespoons melted butter 2 tablespoons flour 
or fortified margarine 4 cups diced rhubarb 

1 3^ cups sugar (1 }/± pounds) 

Mix together egg, butter, sugar, salt, and flour. Cut rhubarb 
into one-inch pieces. Do not peel young rhubarb. Combine 
rhubarb and egg mixture. Pour into pastry lined pie pan. Add 
top crust and bake. 

Baking Temperature: 425° F. 
Baking Time: 10 minutes. 
Reduce to: 

Baking Temperature: 350 °F. 
Baking Time: About 30 minutes. 



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TEA DOUGHNUTS 



Tie Id; 14 medium or 78 small doughnuts 

1 pound Swiftening for frying 1 \4 cups sifted flour 

1 tablespoon melted Swift 5 ning 2 teaspoons double acting 

1 egg baking powder 

3^ cup milk 3^ teaspoon salt 

1 teaspoon vanilla 14 CU P sugar 

Heat 1 pound Swift'ning, slowly, in deep kettle to 350° F. 
(Cube of bread browns in 60 seconds,) Beat egg. Add milk and 
vanilla. Beat together. Sift dry ingredients together. Add to 
milk and egg. Mix to blend thoroughly. Do not beat. Stir 1 
tablespoon melted, cooled Swift'ning into doughnut batter. 
Dip teaspoon into hot Swift'ning, then dip up a spoonful of 
batter. Quickly immerse spoon into hot Swift'ning and drop 
off the batter. Turn doughnut balls when they come to the 
surface. Fry only four doughnuts at a time for 3 to 5 minutes, 
or until delicately brown. Drain well over kettle , then place 
on tray covered with absorbent paper. 

Frying Temperature: 350° F. 

Frying Time: 3 to 4 minutes. 



Variations : 



Pecan Doughnuts: Add 3^ cup finely chopped pecans. 



Orange Doughnuts: Add grated rind of 1 orange. 



Spice Doughnuts: Add 1 teasoon cinnamon. 



Honey Doughnuts: Use 3^ cup honey in place of 3li cup sugar, 

Reduce milk from 3^ cup to 3^ cup. 

47 



RAISED DOUGHNUTS 



Yield: 2 dozen, using cutter 3 inches in diameter with center hole 1}/2 

inches in diameter 

2 to 3 pounds Swift'ning 1 package of compressed 
for deep fat frying or dry granular yeast 

1 )4 cups milk 5 cups sifted flour 

3^ cup Swift'ning 2 teaspoons cinnamon 

3 eggs % teaspoon nutmeg 
■ % cup sugar 23^ teaspoons salt 

Scald milk. Add U cup Swift'ning and stir until melted. Add 
beaten eggs and sugar, reserving 1 tablespoon sugar to combine 
with yeast. Mix yeast and sugar together until yeast and sugar 
liquefy. When milk-egg mixture is lukewarm, add yeast mix- 
ture. Sift together flour, cinnamon, nutmeg, and salt, and add 
to yeast mixture to form a stiff dough. Turn out onto floured 
board and knead until smooth. Put dough into bowl which 
has been rubbed lightly with Swift'ning. Lightly coat top of 
dough with softened Swift'ning. Let rise in warm place until 
doubled in size. Roll out 3^~inch thick. Gut doughnuts. Let 
rise until doubled in bulk. Fry in deep fat until lightly browned, 
first on one side, then on the other. Drain on absorbent paper. 

Frying Temperature: 350° F. 

Frying Time: 3 minutes. 

Note: If desired, roll doughnuts in granulated sugar or glaze 

while still hot. To Make Glaze: Make a very thin icing by 

adding water to sifted confectioner's sugar. Flavor with 

vanilla. Brush glaze on doughnuts while still hot, 

48 



EGG QUICKIES 



Yield: 4 servings 

1 tablespoon Swift' ning 1 teaspoon salt 

Y /i cup diced onion 34 teaspoon celery salt 

2 cups soft bread crumbs 1 tablespoon minced parsley 
3^ cup milk 2 tablespoons Swiftening for 
4 hard-cooked eggs frying 

Heat 1 tablespoon Swiftening. Cook onion slowly to a golden 
brown . Add bread crumbs and milk. Stir and cook slowly until 
thoroughly blended and thick (about 2 minutes). Add finely 
chopped eggs, salt, celery salt, and parsley. Spread on waxed 
paper or plate to cool. Shape into 4 patties. Pan fry in 2 table- 
spoons Swift'ning to brown patties on both sides. 



Variation : 

Yield: 6 or 7 small croquettes 

1 pound Swift'ning for deep fat frying. 
Mix ingredients for Egg Quickies. 

For dip: 

3^ cup milk 

% cup sifted bread or cracker crumbs 

Shape egg mixture into 6 or 7 small croquettes. Dip into mix- 
ture of beaten egg and milk, then into crumbs. Coat thoroughly. 
Chill. Heat 1 pound Swift'ning slowly in a deep kettle to 350° F. 
Fry 3 croquettes at a time, about 2 minutes, or until a light 
golden color. Drain well over kettle, then place on tray cov- 
ered with absorbent paper. Serve hot with tomato or mush- 
room sauce. 

Frying Temperature: 350° F. 

Frying Time: About 2 minutes. 

49 



FRENCH FRIED ONION RINGS 



Yield: 6 servings 



1 pound Swift' ning for 

deep fat frying 
3 Spanish onions 



1 cup milk 

3^ cup flour 

1 }/& teaspoons salt 



Heat Swift'ning slowly, in deep kettle, to 350° F. (Cube of 
bread browns in 60 seconds.) Peel and slice Spanish onions 
J^-inch thick. Separate rings. Dip into milk, then into flour 
and salt which have been sifted together. Fry a few onion rings 
at a time in hot Swift'ning until golden brown. 5 to 7 minutes- 
Drain well over kettle, then place on tray covered with absorb- 
ent paper. Serve hot. 

Frying Temperature: 350° F. 

Frying Time: 5 to 7 minutes. 



FRENCH FRIED POTATOES 



Yield: 4 servings 

1 pound Swift' ning for deep frying 
6 small-sized potatoes (about) 
Salt 

Heat Swiftening slowly in deep kettle, to 350° F, Wash and pare 
potatoes and cut lengthwise into strips about %-inch thick; 
soak in cold water 3^ to 1 hour. Drain, wipe very dry between 
towels, and place just enough in bottom of frying basket or 
sieve to cover sparsely. Immerse in hot Swift' ning (350° F.) 
and cook 6 to 10 minutes, or until a golden brown, keeping 
potatoes in motion. Drain well over kettle, then place on tray 
covered with absorbent paper. Sprinkle with salt and serve hot ♦ 
Allow 1 to 2 potatoes per person. 

Frying Temperature: 350° F. 

Frying Time: 6 to 10 minutes. 



Prepare potatoes as described in above recipe. After cutting 
potatoes in strips, parboil 3 minutes in boiling salted water. 
Drain. Dry between towels. Fry as directed above. 

50 



: 



CORN FRITTERS 



Yield: 6 servings 

}/i cup Swift 5 ning J^ teaspoon paprika 

}/2 cup sifted flour 2 eggs 

1 teaspoon double acting 2 cups (No. 2 can) 

baking powder corn kernels 

1 teaspoon salt 

Sift together flour, baking powder, salt, and paprika. Separate 
eggs. Beat yolks. Blend with corn. Stir in flour mixture. Beat 
egg whites. Fold into corn mixture. Heat Swift' ning in a heavy 
skillet. Drop spoonfuls into hot fat. Turn to brown. Serve hot. 



DEEP-FAT FRIED CHICKEN 



2 or 3 pounds Swift'ning for frying 1 tablespoon salt 

23^ to 33^2 pound frying chicken 1 egg 

1 cup flour ]/2 cup milk 

Gut frying chicken into quarters or into serving pieces. Steam 
chicken over hot water until tender. Dip pieces of chicken into 
flour and salt sifted together, then into egg beaten with milk, 
then again into flour. Melt Swift'ning slowly in large deep 
kettle. Heat to 350° F. (Cube of bread browns in 60 seconds.) 
Lower pieces of chicken into kettle. The temperature of 
Swift'ning will drop to 300° F. or 325° F. As the frying con- 
tinues, the temperature of Swift'ning should rise, but not over 
350° F. Fry for 5 to 6 minutes, depending on size of pieces of 
chicken, until crisp and browned. Drain well over kettle, then 
place on tray covered with absorbent paper. 

Frying Temperature: 350° F. 

Frying Time: 5 to 6 minutes. 

Note: Use steaming water for making gravy. If very young 
chicken is used, steaming is not necessary, but frying time 
must be lengthened and frying temperature reduced to 
300° F. 

51 



HAM CROQUETTES 



Yield: 8 medium-sized croquettes 

1 pound Swift 5 ning for deep fat frying 

Sauce: 3 tablespoons Swift 5 ning 

4 tablespoons (^ cup) flour 
1 cup milk 



Croquette Ingredients: 

2 cups ground, cooked ham 

(% pound) 



1 e gg 

2 tablespoons milk 



3^ cup finely chopped celery % cup sifted, dry bread 

2 tablespoons horseradish 



or cracker crumbs 



Make a white sauce of the Swift'ning, flour, and milk. Add 
ham, celery, and horseradish to the white sauce. ChilL Shape 
into balls or cones. Or, pat out in a rectangle about J^ inch 
thick and cut in triangles with a sharp knife. Beat egg and milk 
together. Dip each croquette into beaten egg and milk mixture, 
and then into crumbs. Chill. Fry. Drain well over kettle, then 
place on tray covered with absorbent paper. 

Frying Temperature: 350 F. 

■ $* 
Frying Time: 6 minutes. 

■ 

Note: Ham usually contains enough salt to flavor the croquettes 
without the addition of more salt. 



52 



BISMARKS 



Yield: 2% dozen, using cutter 2% inches in diameter 

2 to 3 pounds Swift'ning for 1 package compressed or dry 
deep fat frying granular yeast 

2 cups milk 2 teaspoons vanilla 

}/2 cup Swiftening 1 tablespoon grated orange rind 

4 egg yolks plus 1 whole 2 teaspoons grated lemon rind 

egg 6 cups sifted flour 

}/% cup sugar 1 tablespoon salt 

Scald milk. Add 3^ cup Swift'ning and stir until melted. Add 
beaten eggs and sugar, reserving 1 tablespoon sugar to combine 
with yeast. Mix yeast and sugar together until yeast and sugar 
liquefy. When milk-egg mixture is lukewarm, add yeast mix- 
ture. Add vanilla and orange and lemon rinds* Sift together 
flour and salt and add to mixture to form a stiff dough. Turn 
out onto floured board and knead until smooth. Put dough into 
bowl which has been rubbed lightly with Swift'ning. Lightly 
coat top of dough with softened Swift'ning, Let rise in warm 
place until doubled in size- Roll out 3^ inch thick. Gut bis- 
marks or form into any desired shape. Let rise until doubled 
in bulk. Fry in deep fat until lightly browned, first on one side, 
then on the other. Drain on absorbent paper. 



* 



Frying Temperature: 350° F. 
Frying Time: 5 minutes. 

Note: If desired, roll bismarcks in granulated sugar or glaze 
while still hot. To Make Glaze: Make a very thin icing 
by adding water to sifted confectioner's sugar. Flavor 
with vanilla. Brush glaze on bismarks while still hot. 

53 



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FRANKFURT TOASTWICHE 



Yield: 6 toastwiches 



2 tablespoons Swift'ning 
for frying 

6 frankfurts 

% cup cheese spread * 



12 slices bread 
2 eggs 

3^ teaspoon salt 

1 cup milk 



Cut frankfurts in half. Slice thinly lengthwise. Use 2 tablespoons 
cheese spread per sandwich. Spread evenlv over 2 slices of 
bread. Place frankfurt slices on one slice of bread. Top with 
second slice of bread. Press together. Heat Swift'ning in a 
heavy skillet. Beat eggs slightly. Add salt and milk. Dip toast- 
witch into egg-milk mixture. Fry slowly to a golden brown pn 
both sides. Serve hot. 

*In place of cheese , may use 1 tablespoon mustard or 2 table- 
spoons catsup for each toastwich. 



FRANCISCAN MEAT PIE 



% cup milk (about) 

1 teaspoon salt 
3 tablespoons catsup 
or chili sauce 



Yield: 6 servings 
Biscuit: 

2 cups Swift'ning Biscuit Mix 

Filling: 

}4 cup Swift'ning 

}/2 cup chopped onion 

1 pound ground beef, 
veal, or ham 

Topping: 1 cup drained, cooked tomatoes 

Heat Swift'ning* Cook onion slowly to a golden brown. Add 
meat and brown well. Add salt and catsup, Put biscuit mix 
into mixing bowl. Pour milk quickly into dry ingredients. Stir 
until well blended. Turn onto lightly floured board. Knead 
six times. Roll into circular shape. Put into a 9-inch pie pan. 
Do not flute edges. Fill with cooked meat. Cover with drained 
tomatoes. Bake, and serve hot. 

Variation: For filling, may use 2 cups ground, cooked meat. 

Cook with 1 tablespoon flour and 3^ cup meat stock 
or milk, until thickened. 

Baking Temperature: 450° F. 
Baking Time: About 30 minutes. 

55 



CREOLE MEAT SHORTCAKES 



Yield: 6 servings 

Biscuit: 

2}/<i cups Swiftening Biscuit Mix 

1 cup milk (about) 

Meat Sauce: 

2 tablespoons Swift 5 ning 
}/2 pound ground beef 
2 tablespoons chopped 

onion 
3^ cup minced celery 
2 tablespoons flour 
1 cup boiling water 



}/2 teaspoon chili powder 

1 teaspoon salt 
}/2 teaspoon Worcestershire 

sauce 

2 cups cooked tomatoes 
1 tablespoon chopped 

green pepper 



Brown the meat, onion, and celery in Swiftening. Stir in flour. 
Add water to make a sauce. Add seasonings, tomatoes, and 
green pepper. Cook slowly 1 hour. Put biscuit mix into mixing 
bowl. Pour milk quickly into dry ingredients. Stir until well 
blended. Turn onto lightly floured board. Knead six times. 
Roll or pat to 3^-inch thickness. Gut 6 biscuits with 3-inch 
cutter. Place on baking sheet and bake. Serve hot with % cup 
meat sauce between and over top of each split biscuit. 

Baking Temperature: 450° F. 

Baking Time: About 15 minutes. 



HAM ROLLS 



Yield: 8 servings 

Biscuit: 

2 cups Swiftening Biscuit Mix ^ cup milk (about) 

Ham Filling: 

2 cups ground cooked ham (or corned beef) 
1 cup thick gravy or brown sauce 

Put biscuit mix into mixing bowl. Add milk and stir. Turn 
onto lightly floured board. Knead six times. Roll out into 
rectangle J/£-inch thick. Spread with mixed ham and sauce. 
Add a bit of mustard, if desired. Roll up like a jelly roll. Cut 
into eight 1-inch pieces. Lay cut side down in 9-inch layer cake 
pan. Bake until browned. Serve hot with tomato or mushroom 
sauce. 

Baking Temperature: 425° F. 

Baking Time: About 25 minutes. 

56 



SWEDISH MEAT RING 



Yield: 6 servings 
Biscuit: 

3 cups Swiftening Biscuit Mix 
1 cup milk (about) 

Filling: 

3^ cup chopped green 2 cups cooked, ground ham or 

pepper other meat 

1 tablespoon Swift'ning 1 cup thick gravy (about) 

Place biscuit mix in bowl. Add milk and stir. Turn onto lightly 
floured cloth-covered board. Knead 6 times. Roll into 8 x 15- 
inch rectangle. Cook green pepper in Swift'ning until tender. 
Combine green pepper and meat with gravy. Spread evenly 
over dough to within 1 inch of edges. Roll up as for jelly roll. 
Place on baking sheet. Form a ring by bringing ends together. 
Press together. With scissors slash ring, cutting on a diagonal 
from outside of ring almost to center. Gut 12 pieces. Turn each 
piece cut side up. Bake until well browned. Serve hot with 
mushroom sauce or gravy. 

Baking Temperature: 450° F. 

Baking Time: 20 minutes. 




Yield: 6 pasties 
Pastry: 

2 cups Swift 5 ning Pastry Mix 3 to 5 tablespoons water 

rilling: ^ 1 3x cu ground cooked meat 

1 tablespoon Swift ning r ° 

2 tablespoons minced onion y^ cup gravy or white sauce 

Cook onion in Swift' ning until lightly browned. Combine 
onion, meat, and gravy. Place pastry mix in bowl. Sprinkle 
enough water, gradually, over pastry mix, blending with fork 
to form a stiff dough. Turn onto lightly floured cloth-covered 
board. Knead twice to blend thoroughly. Roll pastry so as to 
cut six 5-inch squares. Place l /§ cup filling on one half of each 
square. Fold dough over filling. Seal edges. Place on baking 
sheet. Bake. Serve hot with sauce or gravy. 

Baking Temperature: 450° F. 

Baking Time: 20 minutes. 

Use Swift'ning Pastry Mix and substitute milk for water. Allow 
enough for a crust to fit the casserole with an extra inch all 
round for fluting. Make slits in crust for steam vents. 

57 




ACCURATE MEASUREMENTS ARE IMPORTANT 



Use standard measuring cups and spoons. 

Sihjlour once before measuring. Put sifted flour lightly into 
measuring cup by spoonfuls. Do not press flour into cup, or 
tap it down. Level off top of flour with edge of spatula. 

Sift sugar if it is lumpy. 

Pack brown sugar down tightly when measuring. Should hold 
its shape when turned out. 

Spices, salt, and other dry ingredients should be heaped in meas- 
uring spoons and then leveled off with a straight edge* 

Liquids should be measured in a glass measuring cup which 
has extra space at top to prevent spilling. Be sure cup is on 
level area and that you read the measurement at eye level. 

Swift' ning may be packed solidly into unit measuring cups 
and spoons. Or, fill cup with fractional readings with water 
to point that will total 1 cup when the specified amount of 
Swiftening is added. Then put in Swift 'ning until water 
reaches the 1 cup marking. 



MEASUREMENT OF INGREDIENTS 



3 teaspoons = 1 tablespoon 

4 tablespoons = J^ cup 

5 tablespoons plus 1 teaspoon 

— H cup 

1 6 tablespoons = 1 cup 

2 cups=l pint 

4 cups — 1 quart 

2 cups granulated sugar ** 
1 pound 



2H cups brown sugar - 
1 pound 

3J4 cups confectioners sugar 
— 1 pound 

4 cups all-purpose flour * 

1 pound H 

5 cups cake flour — 1 pound 
2 \i cups Swiftening = 1 







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SWIFT'S BLAND LARD 
The New Improved Shortening 






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Finer Cokes: SwifVning contains a wonder- 
working " quick mix" ingredient. This 
wholly new kind of shortening is ideal for 
all types of cakes. Gives perfect results with 
either quick mix or conventional type 
recipes. 

Flakier Pie*: Tests prove that snow-white 
Swiftening makes flakier pastry than other 
types of shortenings. 

Melt-ln-Mouth Fried Foods: Swift' ning is taste- 
less, odorless and more digestible (no other 
shortening is more digestible) ; contains im- 
portant nutritional essentials in greater 
quantity than shortenings of other types. 

Keeps Without Refrigeration: Keeps fresh right 
on your pantry shelf. 



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Outperforms all other shortenings 



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